Today is a day to cook and prepare a favorite. It’s pretty cloudy, a little cooler and Mother Nature cannot decide if it’s going to rain or storm. We are “holding” on gardening today. So we have decided to cook comfort food. We are nursing a tooth so a softer food will taste very nice  This recipe is a “fav.”   

“French Lentils Soup”

Meat – 4 oz Bacon (you can substitute with sautéed portobello mushrooms for a meat free version)

2 Bay leaves
2 Carrots, medium
1/2 Celeriac, medium
1 cup French le puy lentils
2 cloves Garlic
1 Leek, large
1/4 cup Parsley, fresh
2 tsp Thyme, fresh
1 Yellow onion, medium

Canned Goods
6 cups Chicken broth, quality – we prefer home prepared broth

Baking & Spices
1/4 tsp Black pepper, freshly ground
1 tsp Salt

Oils & Vinegars
1 tbsp Red wine vinegar

In a stock pot cook the bacon (or mushrooms) over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes. 

Finally stir in parsley and salt and pepper to taste.


Calories: 254kcal | Carbohydrates: 31g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 1448mg | Potassium: 825mg | Fiber: 12g | Sugar: 3g | Vitamin A: 3900IU | Vitamin C: 31.3mg | Calcium: 83mg | to taste.
.NOTE:   Le Puy lentils are small,  with a slate-green color and blue marbling. They have a very slight flavor and are preferred among many cooks because, unlike their brown lentil cousins that turn mushy after a while, Le Puy lentils  hold their shape during cooking.